FENUGREEK LEAF ROLLS
Fenugreek leaves or methi as it is popularly known in India has an aromatic flavour and is used in a variety of dishes both in the form of fresh leaves or in a dry form (kasoori methi). It is known to have many health benefits as well.
I have adapted this recipe from my friend, Asha Satish Philar, author of The Konkani Saraswat Cookbook. She has earlier contributed a guest post here.
I made this dish of fenugreek (methi) leaves as a tea time snack. Like most of the dishes I make, this one too was shallow fried and not deep fried. The methi leaves and the onions give off a nice aroma to the dish.
It was delicious served with tomato ketchup.
Ingredients:
Method:
Wash the fenugreek leaves thoroughly in several changes of water and chop them fine
Make a firm dough with all the above ingredients ( except oil of course)
Divide the kneaded dough into equal portions.
Shape each of them into rolls
Steam the rolls in a steamer for about 15-20 minutes.
They will look like the picture below after steaming.
Wait for them to cool, then shallow fry them on a tawa
Flip them after one side is over and roast them till they are done on both sides
Serve hot with ketchup or chutney of your choice.
Fenugreek leaves or methi as it is popularly known in India has an aromatic flavour and is used in a variety of dishes both in the form of fresh leaves or in a dry form (kasoori methi). It is known to have many health benefits as well.
I have adapted this recipe from my friend, Asha Satish Philar, author of The Konkani Saraswat Cookbook. She has earlier contributed a guest post here.
I made this dish of fenugreek (methi) leaves as a tea time snack. Like most of the dishes I make, this one too was shallow fried and not deep fried. The methi leaves and the onions give off a nice aroma to the dish.
It was delicious served with tomato ketchup.
Ingredients:
- Fenugreek ( methi) leaves, 2 cups
- Bengal Gram Flour (Besan), 1 cup
- Onions, small sized, 2
- Chilli powder, 1 tspo, or as per taste
- Turmeric powder, 1/4 tsp
- Asafoetida, (Hing), a large pinch
- Salt, to taste
- Jaggery (Gud), 1 tsp, or to taste
- Oil, (for shallow frying)
Method:
Wash the fenugreek leaves thoroughly in several changes of water and chop them fine
Make a firm dough with all the above ingredients ( except oil of course)
Divide the kneaded dough into equal portions.
Shape each of them into rolls
Steam the rolls in a steamer for about 15-20 minutes.
They will look like the picture below after steaming.
Wait for them to cool, then shallow fry them on a tawa
Flip them after one side is over and roast them till they are done on both sides
Serve hot with ketchup or chutney of your choice.
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